Autumn treats

Time of the year to start stocking the shelves with home-made pickles and preserves. Normally I buy a favourite branded product, as I've never had much success with the home-made, that is until I was given these two wonderful recipes and now I could eat a jar in one go.
Beetroot Chutney
3 lbs beetroot, cooked and peeled. 2lbs apples, peeled cored and chopped
3 lbs onion, peeled and finely diced. 1 1/2 pints vinegar
2 lbs sugar 3 tblsp cornflour, slaked in a little water
In a large saucepan put apples, onions and vinegar and cook until the apples are just tender.
Meanwhile chop the beetroot into very small pieces and add to the pan. Season to taste.
Bring to the boil and simmer for 10 minutes. Add the sugar, stir until dissolved, then add the slaked cornflour and simmer for a further 15 minutes.
Pot into hot clean jars and cover.

Apricot Chutney - this can be made at any time of the year
8 oz no-soak apricots , 6 oz raisins, 8 fl.oz white vinegar
10 oz soft brown sugar, 1 tsp ready made mustard 6 cloves
Put the apricots into a pan with 1/2 pint water and the raisins.
Leave to stand for 30 mins. Add the rest of the ingredients.
Stir over a low heat until the sugar has dissolved then simmer for about an hour until the chutney has thickened. Pot into hot clean jars, cover and store in a cool dark place.

Elderberry Chutney - not one I normally make, but a great recipe if you have an abundance of elderberries.
2 lbs ripe elderberries, 1 large onion peeled and diced, 1 tsp salt
1 tsp ground ginger, 4 tblsp sugar, 1 pint vinegar
good pinch each cayenne pepper and mixed spice 1 tsp mustard seeds
Put the berries into a bowl and crush to almost a pulp. Put this into a pan with the rest of the ingredients and boil, stirring frequently, until the mixture becomes a thick mass. Pot up while still hot into heated clean jars. Cover and store as for other chutney.